Maple Bacon Wrapped Scallops

Maple Bacon Wrapped Scallops

FAQ

Chef’s Tips

• Pat your scallops really dry, this is key for a golden sear
• Partially cook the bacon so it wraps easily and crisps properly
• Cut bacon slices in half for easier wrapping and even cooking (leave whole if they’re thin)
• Don’t overcrowd the pan, give each scallop space
• Have your glaze ingredients ready, it comes together fast

Maple Bacon Wrapped Scallops

Wife with the Knife

Sweet, salty, crispy, and buttery. These maple bacon wrapped scallops are one of those “you’ve gotta try this one” kind of dishes. You get that perfect golden sear on the scallop, wrapped in smoky bacon, then finished with a quick orange-maple glaze that pulls everything together. They look fancy, but come together fast. Perfect for date night or when you just want to show off a little.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Appetizer

Cuisine North American

Servings 20 Scallops

Ingredients

  

• 20 large scallops fresh or thawed (side muscle removed if needed)
• 20 slices maple bacon
• 1 tbsp high smoke point oil canola grapeseed, or avocado
• 1½ tbsp butter
• 1 tbsp brown sugar
• 2 tbsp fresh orange juice
• 20 toothpicks
• Salt to taste
• a pinch of chili flakes Optional finish

Instructions

 

• In a skillet over medium heat, cook the bacon until mostly cooked but still flexible. Transfer to a plate and set aside.
• Pat the scallops very dry and lightly season with salt.
• Wrap each scallop with a half slice of bacon and secure with a toothpick.
• Heat oil in a clean skillet over medium-high heat. Add scallops without overcrowding and sear for about 2 minutes per side, until golden.
• Reduce heat slightly. Push scallops to one side of the pan (or remove briefly if needed). Add butter, brown sugar, and orange juice to the empty side. Let it melt and bubble, then spoon the glaze over the scallops until coated.
• Optional: Finish with a pinch of chili flakes for a little extra kick.
• Serve immediately.
• Enjoy!

Notes

• If your scallops release liquid in the pan, let it cook off before searing, moisture keeps them from browning
• Don’t overcook, scallops go from perfect to rubbery fast
• If your glaze thickens too much, add a tiny splash of orange juice to loosen it
• Use larger scallops (U10–U12) if you can, they’re easier to sear and stay tender
  • Fun fact: U10–U12 just means there are about 10–12 scallops per pound, basically, large scallops.

 

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Keyword Bacon wrapped, Bacon Wrapped Scallops, Easy Scallop Recipe, Maple Bacon, Scallops, Seared Scallops, Sweet and Savoury

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